We have four distinctive seasons in Japan, and each season has its own harvest. The main ingredient used in this recipe is eggplant (Nasu), which is in season during summer. We are going to introduce a fun-to-make recipe using summer eggplant.
Besides eggplant being in season, we also have Doyo no Ushi no Hi, translated as “the midsummer day of the ox” in English, when eating eel is believed to prevent fatigue from the summer heat. Each year, the specific days are different, but in 2024, they fall on July 24 and August 5.
With these in mind, now is the best time of the year to make this recipe!
As you know, there is a popular dish called “Unagi no Kabayaki (grilled eel)” in Japan where eel is grilled over charcoal and coated several times with a savory sweet soy sauce-based family-secret sauce. The fragrance during grilling makes people's mouths water, and once you take a bite, you can savor the grilled aroma and fluffy texture with its savory flavor.
Unagi no Kabayaki is often served as is, but usually comes with steamed rice in a bowl or Jubako. The dish is called “Una-ju” and is enjoyed as a special meal rather than an everyday one.
As preparing and cooking eel (Unagi) requires special skills, this dish is typically enjoyed at Unagi specialty restaurants. Since cooking Unagi at home is rarely an option, this substitute recipe has gained popularity. This “Nasu no Kabayaki (grilled eggplant)” dish looks quite similar to Unagi no Kabayaki and is easy to prepare. It's also vegetarian and vegan-friendly.
The key tips for this recipe include peeling the skin off the eggplants and flattening them, which gives them a soft and succulent texture as well as an appetizing appearance.
Because this recipe uses only eggplants, it can be suitable for vegans. Feel free to enjoy cooking Nasu no Kabayaki and experimenting with how closely you can replicate the visual appeal of Unagi no Kabayaki.
English (US) · 